Chocolate Cupcake With Raspberry Buttercream And Ch

Name: Chocolate Cupcake With Raspberry Buttercream And Chocolate Ganache
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CHOCOLATE CUPCAKES:; 1 cup Granulated Sugar; 3/4 cups All-purpose Flour; 2 Tablespoons All-purpose Flour; 1/4 cups Unsweetened Cocoa Powder, Sifted; 2 Tablespoons Unsweetened Cocoa Powder, Sifted; 3/4 teaspoons Baking Powder; 3/4 teaspoons Baking Soda; 1/2 teaspoons Salt; 1 whole Large Egg, Room Temperature; 1/2 cups Sour Cream, Room Temperature; 1/4 cups Canola Oil; 1 Tablespoon Vanilla Extract; 1/2 cups Boiling Water; FOR THE RASPBERRY BUTTERCREAM:; 2 sticks Unsalted Butter, Room Temperature; 2 cups Powdered Sugar; 1 teaspoon Vanilla Extract; 2 Tablespoons Heavy Cream; 3 Tablespoons Raspberry Puree; FOR THE CHOCOLATE GANACHE:; 3-5/8 ounces, weight Dark Chocolate, Chopped In Pieces; 1/2 cups Heavy Cream; FOR THE TOPPING:; 12 whole Fresh Raspberries

Servings: persons

FOR THE CHOCOLATE CUPCAKES:
1 cup Granulated Sugar
3/4 cups All-purpose Flour
2 Tablespoons All-purpose Flour
1/4 cups Unsweetened Cocoa Powder, Sifted
2 Tablespoons Unsweetened Cocoa Powder, Sifted
3/4 teaspoons Baking Powder
3/4 teaspoons Baking Soda
1/2 teaspoons Salt
1 whole Large Egg, Room Temperature
1/2 cups Sour Cream, Room Temperature
1/4 cups Canola Oil
1 Tablespoon Vanilla Extract
1/2 cups Boiling Water
FOR THE RASPBERRY BUTTERCREAM:
2 sticks Unsalted Butter, Room Temperature
2 cups Powdered Sugar
1 teaspoon Vanilla Extract
2 Tablespoons Heavy Cream
3 Tablespoons Raspberry Puree
FOR THE CHOCOLATE GANACHE:
3-5/8 ounces, weight Dark Chocolate, Chopped In Pieces
1/2 cups Heavy Cream
FOR THE TOPPING:
12 whole Fresh Raspberries

1
To prepare cupcakes, preheat oven to 350 F. Grease a 12-count muffin tin or line with muffin liners. Set aside.
2
In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt. Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.
3
Pour in the boiling water, and slowly mix until smooth. Divide batter evenly among prepared muffin cups, filling each well about halfway full. Transfer muffin tin to oven and bake for 15 to 18 minutes.
4
Transfer muffin tin to a wire rack and let cupcakes cool completely.
5
To prepare buttercream, beat butter for a few minutes in the bowl of a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low. Beat until the sugar incorporates with the butter. Add vanilla, heavy cream and raspberry puree, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.
6
To prepare the chocolate ganache, put chocolate into a bowl and set aside. Bring heavy cream almost to a boil in a small heavy saucepan over medium heat. Pour hot cream into the bowl of chocolate and let it sit for 5 minutes. Then stir gently with a rubber spatula until smooth. Let cool to room temperature. If it becomes stiff, microwave the ganache for 5 to 10 seconds.
7
Frost the cupcakes with the buttercream and drizzle with chocolate ganache. Top with a fresh raspberry.

2014

kcal

Calories

138

Fat

190

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: FOR THE CHOCOLATE CUPCAKES:, 1 cup Granulated Sugar, 3/4 cups All-purpose Flour, 2 Tablespoons All-purpose Flour, and more.

Yes, Chocolate Cupcake With Raspberry Buttercream And Chocolate Ganache falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Cupcake With Raspberry Buttercream And Chocolate Ganache

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions